[1) Mix Vinegar, Beer and Seasonings, bring to a boil Pour over Beef.....Marinate 2-3 days in refrigerator. Turn twice each day. 3 or 4 days is even better.

[2) Remove meat from marinade and pat meat dry. Brown Meat in Olive oil on all sides. Sprinkle a little sugar over beef and brown. The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step.

For a stronger and more intense flavor:* You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy. Or do both.** You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.

About Me

I can still remember the smell of chicken frying on my mother's stovetop, and the buttery goodness of sweet potatoes fresh from my grandmother's oven. I grew up in Texas, where food was the predominate staple at every family event. Cooking helped to shape my life. And on this blog, I'd like to share a little of my life with you.To this point most of the recipes were hand me downs from friends and family.Beings I have went throught most of them, I will just search for the best recipes I can find from many wonderful cooks from all walks of life. It should be amazing.. I hope you contenue to hang out with me, your why I am doing this :) Thank you! Y'all come back often as I add new recipes daily ..